Cream of mushroom soup to the rescue

You may already be aware of the many uses of condensed cream of mushroom soup — it’s the Windex of the pantry, ready to be pressed into service at any time, and in ways that were perhaps never intended by its makers. These ideas might inspire you to try something new, mushroom-soup-wise.

Mama’s Mushroom Chicken

This recipe is just one or two steps above boiling water: take fresh or frozen chicken, empty a can of cream of mushroom soup over the top, then cook in the oven at 350 degrees until the chicken is done. That’s it! Chicken plus soup, badda bing, badda boom — dinner.

There are, of course, ways to enhance this already-yummy combination.

Start by rubbing the raw or frozen chicken with olive oil and a bare minimum of salt, because there’s already plenty of salt in the soup. (Olive oil adds flavor but isn’t strictly necessary, so if you don’t have it, don’t worry.) Some other herbs to rub on the chicken include fresh or dried sage, rosemary, thyme or oregano, a little lemon pepper or black pepper, a little garlic salt or even raw diced garlic, and a dash of paprika.

Enrich the flavor of this dish by layering the chicken on half a large, roughly chopped onion. The chicken will absorb the onion flavor as it cooks, and it will all blend together with the soup and the chicken juices.

Before pouring the soup on the chicken, try mixing in either a cup or two of fresh sliced mushrooms or a small or large can of mushrooms, along with the juice. You can also thin the soup just a little with a couple tablespoons of milk, or make it creamier with a couple tablespoons of heavy cream, sour cream or whole Greek yogurt.

Spread this over fresh or frozen chicken drumsticks, thighs or breasts, with or without skin and bones. That’s part of the beauty of this dish; it works with whatever you’ve got available. Make sure every part of the chicken is covered; the soup will seal in moisture. Put everything in a nice, deep casserole dish, because even though the soup is kind of a gluey consistency when you spread it on the chicken, it will liquefy somewhat while cooking. Fresh chicken cooks in 45 to 50 minutes, frozen chicken takes about half again as long, so an hour and 15 minutes to an hour and a half; boneless, skinless chicken usually requires less cooking time. You can also make this dish in a crockpot; about eight hours on low should do it, stirring occasionally so the soup doesn’t burn on the sides.

That’s easy comfort food, right there. But what about the panoply of other ways you can get jiggy with a can of cream of mushroom soup? This versatile pantry staple can be used as a flavor-adding thickener for stews, chowders, pot roast, pasta sauces and casseroles — like the classic green bean casserole we eat every Thanksgiving and Christmas as a stand-in for fresh vegetables. Beyond that, here are five ideas to get you thinking outside the can.

Beef Shroomanoff

Brown half a pound of ground beef in a skillet (or a pound, if you’re feeling extra carnivorous). Add a can of cream of mushroom soup and mix it around until the soup is warmed. Spoon it over wide egg noodles (or any noodles, for that matter). Variation: save a cow and use ground turkey instead of beef (it’s still unfortunate for the turkey, but healthier for you).

Cheese, Trees & Shrooms

Bake a potato. Slice it open and top it with cream of mushroom soup, grated cheese and steamed broccoli. By all means, slather some butter on the potato first. These are full-fat times.

Shroomstacks

In a bowl, layer brown or white rice, a ladleful of cooked cream of mushroom soup, diced tomatoes, steamed frozen peas and whatever else strikes your fancy: hard boiled eggs, chunks of sauteed chicken breast or steak bites, sauteed asparagus, zucchini or broccoli, or sliced fresh mushrooms (honestly, you can never have too many mushrooms). Top with grated cheese and fresh cilantro or basil.

Twice-baked Shroomtaters

Cut four russet potatoes in half (but really, any potato will do). Then bake them, cut side down in a little olive oil, until the potato is soft. Scoop the insides out, leaving a firm skin with a small layer of potato. Mix the potatoes with cream of mushroom soup until smooth. Spoon the mixture into the potato skins, sprinkle with grated cheese, and bake again until the cheese is melty. If you’re feeling frisky, add some bacon bits.

Pasta alla Shrooma

Saute a pint of fresh sliced mushrooms in olive oil and garlic. Add a can of cream of mushroom soup, thinning slightly with milk or cream, chicken broth or water (it should remain thick enough to coat the pasta). Pro tip: After you cook and drain your pasta, add it to the saucepan and let it simmer for just a few minutes to absorb the savory mushroom sauce.

The most radical idea of all might be this: Heat a can of cream of mushroom soup with a can of milk or water. Serve with buttered toast. Eat. Feel comforted.